Seasoned Cockles, Kkomak-muchim | Crazy Korean Cooking
Thoroughly clean fresh cockles by soaking in salted water to remove sand, ensuring a delicious and uncontaminated seafood treat. Discard any broken shells.
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Cooking tools:
- Vegetable brush
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 3 cups of fresh cockles
- 4 cups of cold water
- 1 tablespoon of coarse sea salt
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